Nutritional information (per serve)

Kilojoules:

1,817kJ

Calories:

435cal

Protein:

37.2g

Total fat:

16.5g

Saturated fat:

3g

Carbohydrates:

30.5g

Sugars:

7.5g

Dietary fibre:

6.3g

Sodium:

100mg

Calcium:

90mg

Iron:

5.5mg

Instructions

Instructions and steps:

Step 1Place quinoa in a medium saucepan with 1 1/2 cups water and bring to the boil over a medium heat. Reduce heat to low and simmer for 12 minutes, or until water has evaporated and quinoa is tender. Set aside to cool slightly.

Step 2Steam asparagus and sugar snap peas for about 2 minutes, or until just tender. Refresh under cold running water; drain.

Step 3Combine juice, vinegar and olive oil to make dressing. Place quinoa, chicken, vegetables, figs, radishes and sprouts in 4 bowls. Drizzle with dressing, and sprinkle with walnuts and chives.

Variations

Use Italian white wine vinegar if white balsamic vinegar is not readily available.